Commis III - Cold Kitchen
- Dubai
- Permanent
- Full-time
- Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present
- Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service
- Actively participate in training of culinary skills to junior talents
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Keep work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops
- Ensure that station opening and closing procedures are carried out to standard
- Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses
- Ensure FIFO is practiced
- Operate all kitchen equipment and conduct them with safety in mind at all the times
- Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion
- Compliance with all safety regulations of assigned tasks
- Ensure a clean and safe working environment with active participation in the hotel health and safety program
- Adhere to all environment policies and programs as required
- Make sure to log all information in the kitchen log book
- Briefing with talents on new happenings and follow up
- Cleaning schedule to follow
- Always do the line check
- Ensure full liaison with other members of the section and the kitchen team
- Strong communication with Chefs de Partie of the section
- Key relationship with all chefs and colleagues
- Daily data collection and reporting of issues as they arise
- Vegetables, dried goods and other food related items to be stored properly
- Understand and apply the principles of HACCP program
- A minimum of 1 year experience as Commis 3 Cold Kitchen is essential.
- Demonstrate initiative at all the times and seek own solutions to the minor obstacles that occur from time to time.
- Speak with others using clear and professional language.
- Develop and maintain positive working relationships with others.
- Ensure adherence to quality expectations and standards.